Grandma Molasses

Healthier Carrot Cake Recipe for a Crowd

This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Apparently National Carrot Cake Day is in February but I think of carrot cake can be served any time of year, the kind of no-fail recipe you make all year-round. Dressed up with luscious cream cheese frosting it feels a little festive, although it really is a humble cake that is simple to make.

Healthier Carrot Cake is a moist cake, made with less oil than most carrot cakes so isn’t greasy. Plus it doesn’t have pineapple in it so the crumb never feels wet. And it has just the right amount of cream cheese icing.

It’s an old Crosby’s recipe that I adapted slightly — reducing the sugar a bit and baking it in a 9”x13” pan instead of as a layer cake. And I cut the frosting recipe in half, which gives just the right amount to spread a swirling layer over the top of the cake.

This is the perfect cake for any crowd. It stays moist so you can make it a few days ahead and frost it on the day you plan to serve it. (You can make the frosting ahead too and leave it in the fridge until you’re ready.) Even better, a 9”x 13” cake is easy to serve and the cake can be cut into as many as 20 pieces.

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Bridget

I’m Bridget Oland, the unofficial company cook here at Grandma Molasses. By day I’m the marketing manager and recipe developer. By night I’m a busy mom who’s working hard to raise kids who appreciate good food. Read more